Sofrito Sauce
By: Anonymous
Published: Saturday, February 13, 2010 - 5:49pm

Ingredients




1 cup Achiote oil **
2 Green bell peppers, seeded, deribbed, and chopped
cup Mild green chilies, chopped
2 Onions, chopped
6 Garlic cloves, chopped
1 tablespoon Chopped fresh oregano, or 1 tsp dried oregano
1 cup Chopped fresh cilantro, or 2 tbsp dried cilantro
2 Tomatoes, chopped
pound Cured ham, chopped

Preparation

1 My husband lived in Cuba as a child. I can give you a good Cuban version of sofrito. It's from "A Taste of Cuba," and we've enjoyed it many times. 2 Puree all the ingredients in a food processor. Place in a small saucepan and cook over medium heat for 15 minutes, stirring occasionally. Use in another recipe, or pour into glass jars, cover, and refrigerate until ready to use. 3 ** To make achiote oil, heat 2 cups olive oil over low heat in a small saucepan. Add 1/2 cup achiote seeds and cook about 5 minutes, stirring occasionally, until a rich orange color is obtained. Remove the oil from the heat and let cool. Strain the oil through a sieve into a small jar and discard the seeds. Use the oil in another recipe, or store it in the refrigerator for later use.